I’m always excited to receive a new cookbook, especially when it is a sample copy of a new cookbook that I know you all will love. I jumped at the chance to preview Madeleines by Barbara Feldman Morse.
Have you ever had a madeleine? If you haven’t, you may be wondering what exactly they are. They are a delightful little cakey cookie. Before reading this book, I had only had vanilla ones. And I only knew they came in vanilla and chocolate varieties. Now my eyes have been opened to all the flavor possibilities when it comes to madeleines.
They are traditionally made in a madeleine pan, giving them a beautiful fluted look. Their delicate nature perfect for any occasion, like afternoon tea. The golden brown exterior provides caramelized flavor and a bit of a texture contrast to the light, fluffy interior.
There was only one problem . . . I don’t have a madeleine pan. And I’m kind of guessing you don’t either. But there’s no need to fret, you can still make this recipe or any other delightful madeleine recipe. Just use your muffin tin! They don’t have quite the same beauty, but they still have that delightful flavor and texture.
The butterscotch smell of the melty butter and brown sugar while making and baking these is completely intoxicating. The whole house smelled like heaven. I anticipated liking these, but had no idea within one bite they would become one of my favorite treats.
So easy to make, these little madeleines are tender with wonderful banana flavor and crunch from pecans. I will be making them over and over again, as well as countless other recipes from the book.
I highly recommend Madeleines to you because I know you will love it. There is a favorite recipe for everyone in here from Buttery Cornbread Madeleines to Peaches and Cream Madeleines to Peanut Butter and Jelly Madeleines. Plus, you can always make them a little more indulgent by serving them frosted, with caramel, or even ice cream. I have a feeling there’s about to be a whole lot of madeleine baking going on!
½ cup, plus 2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
¾ stick unsalted butter
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla bean paste or pure vanilla extract
1 medium to large ripe banana, mashed
½ cup unsalted pecans, chopped
Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.
In a small bowl, stir together flour, baking powder, and salt.
In a medium, microwave safe bowl, place butter and brown sugar. Microwave on high for 1 minute. Stir mixture. If the butter is not completely melted, microwave it for an additional 30 seconds.
Allow the mixture to cool for 3-4 minutes. Whisk in the egg, followed by the vanilla and banana until fully incorporated. Whisk in the flour mixture until just combined, before stirring in the pecans.
Using an ice cream scoop, fill each paper liner about ½ full. Bake for about 15 minutes, until the madeleines have puffed and are light golden brown. I also recommend checking them with a toothpick, which should come out clean or with a few moist crumbs. Cool madeleines completely in pan before serving. Madeleines may be stored at room temperature in an airtight container for up to 3 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Recipe adapted from Madeleines by Barbara Feldman Morse
Disclaimer: I received a copy of Madeleines to preview, but all opinions, as always, are mine!